VEGETABLE RECIPE: Stuffed Tomatoes with Crab 

4-firm large tomatoes
Salt
1/2-cup dried breadcrumbs
2-tbsp onion, finely chopped
Coarsely fresh ground pepper
1/2-tsp fresh tarragon, chopped (1/4-tsp dried)
11/2-tbsp olive oil
1-small tin of crabmeat (approx 6oz)
1-tsp garlic, minced
1-tbsp grated Parmesan, plus extra for top
Olive oil

Preheat the oven to 400*
Film a shallow baking dish with oil
Carefully cut a slice from the top of each tomato
Scoop out most of the pulp leaving a thick skin able to hold its shape
Sprinkle the insides with salt
Invert the tomatoes and place on paper towels and let drain for 15 minutes
Squeeze the juice out of the inside pulp and chop fine
Gently mix together the breadcrumbs, tomato pulp, crab, onion, garlic, Parmesan and tarragon
Add in the oil, salt and pepper. Mix gently
Lightly fill each tomato without packing
Place on the baking dish
Grate fresh Parmesan over top
Drizzle with olive oil
Bake for 15-20 minutes

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